I really miss the large family thanksgiving meals we used to have. Seriously – we rented a school so we could fit everyone in! In just a few short years, it shrunk enough to fit in the second floor community room at Grandma’s retirement/assisted living place. Then, suddenly, completely gone.
The last few years, though, have replaced it with a more intimate gathering. Just my wife and me, going to my Mom’s to make something fun. Occasionally we’ll add in a friend without other plans – this year we had a friend and her child join us. We’ve done a whole turkey and all the fixings, chicken and noodles (a tradition borrowed from my Dad’s side/great aunt), Detroit style pizza, and more. This year, I brought over the Roccbox, and we did Thanksgiving pizzas.
A couple of folks at the farmers’ market mentioned they were enjoying following my pizza journey, but noticed I had not posted a Pie of the Week on my blog yet. Never fear: I’m still making farm to flame pizzas every week! Our internet was down for over two weeks, so I’m pre-dating this post back to when it should have been made. Rural internet: it’s slow and unreliable, but at least it’s expensive!
But, Pie of the Week #7 was another one inspired by my love of the Indian buffet… In particular, I love the various dals. For those who have yet to fall in love with Indian food, dal refers to both an ingredient and a dish. There are many of both. Dal the ingredient is a lentil or split pea, or a similar small bean. Dal the dish is a richly spiced stew made from dal the ingredient, cooked until it begins to break down. They have wonderfully rich flavors, that blend well with all of the runny sauces from the other dishes you pile on your buffet plate. And, the best way to eat them is by using naan, an Indian flatbread, as an edible shovel. What is pizza, but an already-filled flatbread shovel? So, dal pizza it is!
After five weeks of making, on average, four different pizzas a week (though usually only one to highlight), I must admit to feeling a little over-cheesed. Cheese is great, of course! But I wanted to mix things up a bit. And, while pizza marinara might have been the obvious choice, I decided to be different: Pizza Tika Masala!
I was inspired by some of the beautiful broccoli Stan and Judy from Countryside Orchard had at the Culver Farmers’ Market this week. Their broccoli is usually pretty spectacular, and while we have broccoli raab in the high tunnel that I hope will make some delicious winter pizzas, I do really love roasted broccoli in the fall. And broccoli likes cheese, as does pizza. So…
I only used half of one of the Long Island Cheese pumpkins I got from Two Acre Farm in Sunday’s soup, so I went ahead and roasted the rest. It’s been sitting in the fridge waiting for something. Today was that something: a pumpkin pie! No, not the sweet custardy thing you cram down right before your Thanksgiving nap (drool….), but a pumpkin pizza!
We’ve been harvesting some really delicious and beautiful Swiss Chard. It’s the first harvest from our new Nifty Hoops high tunnel! So, for this week, chard and sausage pizza! A Neapolitan crust, the same 3 cheese white sauce as last week, Italian sausage from Amor Gardens and Pork, our own Swiss chard and Nabuka scallions, fresh mozzarella, and dollops of ricotta. Yummy and pretty!